Mujaddara Makhbousa (Bisara)

Name: Mujaddara Makhbousa (Bisara)
Total time: 7200 s
Yield: 10 servings
Ingredients: 2 1/2 cups whole black lentils (about 500 grams); 1/2 cup short-grain rice (about 100 grams); 8 1/2 cups water (2 liters) or more as needed; 1 large onion, very finely chopped; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; Salt to taste; 12 onions, sliced into thin wedges; 1/4 cup vegetable oil (60 ml)

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

This simple recipe is one of the most delicious traditional Arab dishes, popular throughout the Levant. In Lebanon, we call it Makhbousa or Msaffaya, and in Syria as well, while in Palestine and Jordan it's known as Bisara. It's essentially the same dish and is one of the most famous Arab recipes.

Hiba Jamaleddine @Hiba

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Ingredients

2 hours

10 servings

2 1/2 cupswhole black lentils (about 500 grams)
1/2 cupshort-grain rice (about 100 grams)
8 1/2 cupswater (2 liters) or more as needed
For the sautéed topping:
1large onion, very finely chopped
1 teaspoonground cumin
1/4 teaspoonground cinnamon
Salt to taste
For serving:
12onions, sliced into thin wedges
1/4 cupvegetable oil (60 ml)

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Steps

2 hours

1

Rinse the lentils and rice thoroughly and drain. Place them in a pot with the water and bring to a boil. Let the lentils and rice cook until tender. If the water reduces too much before they are fully cooked, add more water as needed. If there is too much water, remove some. Once cooked, begin mashing the mixture. Continue mashing occasionally until the grains are completely broken down. Some people use a hand mill, but mashing by hand keeps the lentil skins, which adds nutrition and flavor.
2

In a skillet, sauté the finely chopped onion with the cinnamon and cumin until golden. Add this mixture to the cooked and mashed lentils and rice. The mujaddara should be medium-thick at this stage, as it will thicken more as it cools.
3

Add salt to taste, then spoon the mujaddara into individual serving bowls.
4

Separately, slice the onions into thin wedges and fry them in the vegetable oil in the same skillet used for the first sauté. Fry until golden brown. Drain the onions from the oil and sprinkle them over the mujaddara before serving. Enjoy!